It’s that time of year… fall is really, truly, finally here! Though most of us have been celebrating for a few weeks now, Mabon and the autumn equinox have officially come and gone. To celebrate the return of the witchiest season, I’m sharing my recipe for Chai Spiced Apple Cider!
Fresh Gravenstein apple juice is one of the many perks of living in Northern California and the juice alone is delicious. However, it’s even better warmed up with some spices, especially this blend of garam masala chai spices!
My Waxing Moon Tea blend is, to be honest, my least favorite of my moon phase blends as it’s just a bit too intense for me. However, this chai apple cider is a great alternative as it contains many of the same ingredients! Plus, apples are closely related to the moon as well and are considered incredibly magickal due to the presence of a pentagram or star in the center of each piece of fruit.
Chai Spiced Apple Cider
- 14 oz fresh apple juice
- 2 cinnamon sticks
- 2 teaspoons whole cloves
- 1 teaspoon pink peppercorns
- 1 tablespoon cardamom pods (optional: very gently crush the pods with a mortar and pestle to release their flavor)
- 1 star anise
Pour apple juice into a saucepan and place over low heat. Tie all spices into a piece of cheesecloth and allow to float in the juice. Mash it against the side of the pot with a wooden spoon to release the flavor.
Steep over low heat for at least 20 minutes or as long as an hour, stirring occasionally. Drink warm.